Blackout Chocolate Coffee Gelato

Instructions

• Very coarsely crush coffee beans using a mortar and pestle (or in a resealable bag using a rolling pin). Combine beans with milk in a medium saucepan set over medium-high. Cook, stirring occasionally, just until mixture comes to a gentle simmer, 5 to 7 min. Remove from heat and let stand, covered, 30 min.

• Strain milk mixture through a sieve set over a medium bowl. Wipe saucepan clean, then return strained mixture to saucepan. Whisk in sugar, milk powder and cream until combined. Whisk in egg yolks until fully blended.

• Clip a candy thermometer to the side of saucepan, then set over medium. Cook, stirring constantly with a heatproof spatula, until temperature reaches 180F, 7 to 9 min. Remove from heat and whisk in chocolate until fully combined, 1 min. Whisk in vanilla. Transfer to a container, then cover surface with plastic wrap. Refrigerate until chilled, at least 6 hrs.

• Freeze a 9 × 5-in. metal pan while churning ice cream. Process chilled mixture in an ice cream maker according to manufacturer’s directions, about 20 min. Scrape mixture into prepared pan, then cover with plastic wrap. Freeze until firm, at least 4 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.